I knew my best friend Peng Peng when we were both in our twenties so by calculation, we have been buddies for thirty over years! Peng Peng is the most intelligent, rational, honest person I have ever known. She is a friend that you can trust to be there for you in a time of need. I feel so blessed to have her in my life.
|Peng Peng and me|
Peng Peng inherited this “Ngoh Hiang” (five-spice pork rolls wrapped) recipe from her mum. This morning, she took time off from her busy schedule to show me how to make this dish. As I watched her preparing it, I recalled the first time I met her mum. Although we had been friends for many years, I have only met her mum once. On that occasion she left a great impression with me because she was a very beautiful and elegant lady. She looked very distinquished with her silver hair. She appeared to me as the ideal “wife and mum”. In the old days, she would have been every man's perception of an ideal wife. For a lady like her, the Cantonese people would say she is a “Yin Chye Leong Moh” (supportive wife and a caring mum). She passed away peacefully not long after I met her and I consider myself very fortunate to have had the opportunity. I dedicate this post to her and thank her for giving me a great friend and now, a terrific recipe.
70gm sliced purple onion
150gm ¼” long srtips jicama
600gm ¼” long strips pork belly
1 ½ tsp oyster sauce
1 tsp dark sauce
1 ½ tsp sugar
1 tsp sesame oil
½ tsp salt
2/3 cups green pea flour
1 egg, lightly beaten
15gm five spices powder
1 big pc of bean curd sheet cut into 8” x 5” rectangle
a dash of ground white pepper
oil deep enough to fry the rolls
1 tbs roasted sesame seeds
Mix (A) thoroughly.
Place 3 tbs of mixture onto each bean curd sheet. Fold into a neat roll. Place rolls on slightly greased plates and steam for 15 mins. Leave to cool.
Deep fry steamed rolls in hot oil till crispy. Place crispy rolls on absorbent paper to remove excess oil.
Cut rolls, garnish with roasted sesame seeds and parsley and serve with sambal belacan.
This dish was featured in the Asian Food Channel (Official) Facebook page
on 23rd October 2012